I have a Dry Irish Stout (OG 1.045, S-04) that is finishing about 7 points higher than I expected.
I was shooting for 1.012 but has settled into 1.019 (or close to it as I monitor with a iSpindel).
I've tried bumping the temperature up to 68F and rousing the yeast but haven't really gotten any more fermentation of note.
I have some amylase enzyme and I was wondering if there are any downside in using it?
That is:
If I put in a tsp and it does nothing, then I'm right where I am now.
If I put in a tsp in and it allows the yeast to chew down to 1.012 I would cold crash to stop fermentation.
Are there other probable outcomes where adding it would ruin the batch or negatively impact flavor?
thanks.
I was shooting for 1.012 but has settled into 1.019 (or close to it as I monitor with a iSpindel).
I've tried bumping the temperature up to 68F and rousing the yeast but haven't really gotten any more fermentation of note.
I have some amylase enzyme and I was wondering if there are any downside in using it?
That is:
If I put in a tsp and it does nothing, then I'm right where I am now.
If I put in a tsp in and it allows the yeast to chew down to 1.012 I would cold crash to stop fermentation.
Are there other probable outcomes where adding it would ruin the batch or negatively impact flavor?
thanks.